This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc. Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease SymptomsWhat testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease ScreeningInterpretation of Celiac Disease Blood Test ResultsCan I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful?The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-FreeIs celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic TestingIs there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and DisordersIs there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients)Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients)Gluten-Free Alcoholic BeveragesDistilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free?Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free DietFree recipes: Gluten-Free RecipesWhere can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.For Additional Information: Subscribe to: Journal of Gluten Sensitivity
Do a search in this topic for Red Lobster and you will find a ton of results, ranging from pleasant experiences to absolute nightmares. It seems to all depend on how well the manager and staff at that particular restaurant are acquainted in dealing with food allergies.
I noticed your address was Milford, IN. I live in Mishawaka. I have eaten at the Red Lobster in Elkhart and it went relatively well, I had to send my salad back and tell them I couldn't simply "pick" the croutons off.
DO NOT, under any circumstances, go to the one in Mishawaka. It will be a complete waste of your time, they don't get it and have shown no inclination to try to.
Trash it, and any pots and pans that are teflon need to go to( gluten can stick in the scrathed surface area). Same with old wooden cooking utensils. I know it sounds overwhelming, but better safe than sorry. When I was diagnosed, my wife voluntarily threw everything in the kitchen out and bought all new stuff, although I think that was just an excuse to buy new stuff
I must add that she also made the house entirely gluten free. She's such a sweetheart!
To combine a few responses here, lots of protein and the free weights are best for working out, even if they seem like ridiculously small weights.
My first question would be are you taking vitamin supplements, especially B12.
When I was diagnosed almost 2 years ago, I weighed 105 pounds and was put in the hospital for fear of heart failure because all my nutrient levels were in the basement. I had normally weighed about 135 as a 40 year old male who was a runner. So you could imagine how I looked laying literally on my death bed!!
That's the bad, now the good. 20 months gluten free(minus a couple mistakes) I now weigh 160 on a 5'8" frame, and have less than 10% body fat.
Here's what I did...found a website called www.bodybuilders.com, because I was desperate to gain weight. They have many links and it is a great web-site. The thing is body builders eat a lot of naturally gluten-free food(i.e. protein) Now, you may get sick of chicken, turkey, and fish, but combined with the B12 supplements( I recommend the sub lingual, as I did the shots weekly) you should start to regain your energy fairly quickly. Of course, go easy on the dairy at first as you may have trouble digesting it at first.
As far as the workouts go, free weights will build muscle faster, but don't be embarrassed using small weights. I started out bench pressing 40 lbs, and now bench 225. Repetition until you are maxed out will build muscle mass faster than if you do multiple reps of a smaller weight.
One another thing, try to eat 5-6 times a day, distributing your calorie content evenly, it will help to keep the body nourished and increase your metabolism, which will burn the fat and give your muscles more to grow from.
Good luck and if you have any questions, please contact me. I am living proof there is a great life after celiac.
I agree that we should steer clear of anything containing peptide bonded glutamine, but pure form L-glutamine should be fine. I think the article listed above has a link for the L-glutamine powder that says on its label it is gluten free.
naNO vapor is gluten free, I checked with them and having been meaning to try it. However, Muscletech products are manufactured at a facility with shared lines though, so it all boils down to how much risk you're willing to take.
EAS 100% whey protein( vanilla and chocolate) are gluten free, but are manufactuered at a shared facility on seperate lines. I've written and spoken to them a couple times and their stories are always consistent, so I belive they are trustworthy. I've used both for several months and have never had any problems. I know they do make some shakes that are not gluten free, sorry don't know which ones.
Someone else asked about creatine. Body Fortress makes a fruit punch creatine powder that is gluten free( available at Meijer's and Wal-Mart).
Pure creatine monohydrate should by it's nature be gluten free. I use Weider's and they have confirmed it is gluten free. It's expensive as all get out though, so I end up using the cheaper Body Fortress mixture sometimes.
Without knowing which egg replacement you used, my immediate instinct would be cross contamination from the GNC protein powder. I refuse to use any GNC products for that reason, as everytime I've contacted them about various products I got lengthy CYA statements. I know they produce several other supplement powders, bars, and drinks that contain wheat and/or oats, so my guess is they produce everything on shared machinery.
If you can confirm that the egg replacement is gluten free, try using EAS 100% whey, Optimum Nutrition whey, or Jay Robb's for your protein powder.
Also, make sure none of the utensils you used to prepare your new pancakes were used in the past for gluteny things. First thing I did when I went gluten free was buy all new utensils, and then bark at my kids if they even looked at my stuff
Hello and welcome!
Yes it is true, you will feel better than you ever thought possible. I've been gluten free for a little over 3 months and I never knew you could feel this good. It just takes a little time.
You've already received some great advice, the main things is to start slow and go with the basic bland stuff and work your way up. I'd highly recommend keeping a food journal of everything you eat and how you feel each day. Makes tracking down potential culprits much easier and will help if you have any additional intolerances, which many of us have.
If you slip up on croutons again I will bombard you with PM's, ridiculing you for cheating with croutons instead of something more nutritous and wholesome; like girl scout cookies, a Big Mac, or a deep dish pizza
I'm assuming you pretty much ate a bodybuilder's type diet before going gluten free. It sounds like you did judging by what you say you eat now. If so, just stick with it. You should start to gain back as your intestines heal up and you begin to absorb everything once again.
I put on 35 lbs in two months since my diagnosis ( and decreased my body fat by 2%), so I know it's possible. Just stick with your fish, chicken, lean meats, sweet potatoes, brown rice, and leafy veggies. Eggs are good too.
Do you use a protein powder supplement? There are many that are gluten free and would be easier to digest at this point for your compromised digestive system. You might want to up your calorie intake for a while also, until you're feeling like your intestines are functioning close to normal again. Good luck
This is exactly what I do. Dishclothes are cheap and the color coding system has worked fine for us, although the amount of gluteny dishes has drastically decreased as my wife weans herself and the two daughters off gluten. Target date of May 1 for a gluten free kitchen!!
Sponges are exactly what they say they are, sponges, they soak up and retain anything and everything. After Dx, they were the second thing I got rid of after the strainer.